Skip to main content

Dessert: Baked Bananas with Mangos

Very lowfat; and if you use Agave syrup instead of sugar, and unsweetened coconut, low in sugar as well. I would not substitute Stevia or another artificial sweetener for the sugar here-the sugar caramelizes. The mango is the most difficult part of this-but Trader Joe’s (and I’m sure other grocery stores) sell very convenient bags of frozen, diced mango-all you have to do is thaw them out! You can try other fruits, but the combination of mango and banana is very good.

Baked Bananas with Mangos
4 firm, just ripe bananas, peeled
2 tablespoons lemon juice
½ cup grated sweetened coconut
4 tablespoons sugar
2 cups diced mango (if using frozen, make sure the mango is completely thawed)
Preheat oven to 375 degrees and coat an 8” square (or medium size) baking pan. Cut bananas the long way in half (to make long halves, not round slices); place in the prepared baking dish and evenly drizzle the lemon juice over them. Sprinkle the sugar over the bananas, then the coconut.
Bake for 10 to 15 minutes, or until they are hot through and the sugar has started to turn lightly brown.
Remove from oven and place on serving dishes; arrange diced mango on each serving. Serve immediately, while bananas are hot.
Serves 4
Labels:

Comments

Post a Comment

Popular posts from this blog

Dessert: Tart Key Lime Pie

I like my Key Lime Pie mouth-puckeringly-tart; this is as close as I've come to re-creating the Key Lime Pie I've had in Clearwater, Fla. To make healthier, use fat-free condensed milk, nonfat sour cream or plain, nonfat Greek yogurt, reduced fat graham cracker crust; serve with nonfat, sugar-free Cool Whip. You can use the little mini graham cracker tart shells instead of in 1 pie pan; if using the minis, only back for 3-4 minutes. Key Lime Pie 2 cans sweetened condensed milk ½ cup sour cream or plain Greek yogurt 1 cup lime juice; Key Lime if you can find it 1 tablespoon grated lime zest 2 whole eggs (2) 9” graham cracker pie crusts (store-bought OR homemade, recipe below) Preheat oven to 350 degrees. In a mixing bowl, either with a mixer or a whisk, thoroughly mix condensed milk, sour cream, lime juice, lime zest, and eggs; for about 2 minutes by hand. When ready, it will be smooth and slightly thickened. Pour mixture into pie shells and bake for 5 to 8...
Post a Comment
Read more

Entree/Fish: Smoked Paprika-Parmesan Fish with Sautéed Greens

Very simple and quick, this makes a great weeknight supper. It tastes amazing! Smoked Paprika-Parmesan Fish with Sautéed Greens For the fish: 4 (3- to 5-ounce) thin fish fillets, such as flounder, tilapia, or grouper; if frozen-thawed 1/4 cup freshly grated Parmesan cheese 1 teaspoon smoked paprika Pinch of cayenne pepper 4 tablespoons unsalted butter 2 tablespoons freshly squeezed lemon juice Salt and pepper, to taste Lemon wedges, for garnish For the greens: 2 large garlic cloves, minced ¼ teaspoon red pepper flakes 2 bunches chard, or other leafy greens like collards or kale, washed and sliced ¾ teaspoon kosher salt Freshly ground black pepper 2 tablespoons red wine vinegar Turn oven on broil. Generously season tops of fish with salt and pepper. Combine Parmesan, paprika, and cayenne in a small bowl. Melt 3 tablespoons of butter in a large cast iron skillet over medium heat until gently bubbling. Place the fish in the pan and cook for 3...
Post a Comment
Read more

Breakfast: Wild Rice, Sausage & Mushroom Omelet

Wild Rice, Sausage & Mushroom Omelet 1/2 pound bulk turkey sausage 1 medium onion, chopped 1 celery rib, finely chopped 1 tablespoon grapeseed oil 8 oz. fresh mushrooms, cleaned & sliced 1-1/2 cups cooked wild rice 1 teaspoon dried parsley flakes 14 eggs 1/2 cup water 1/4 teaspoon salt 1/8 teaspoon pepper Preheat oven to “warm” setting (less than 200 degrees). Cook sausage in a large skillet, over medium heat, until no longer pink; drain. Remove and set aside. In the same skillet, saute the mushrooms, onion and celery until tender. Stir in the sausage, rice and parsley. In a large bowl, whisk eggs, water, salt and pepper. Heat an 8-in. nonstick skillet coated with cooking spray over medium heat. Add 1/2 cup egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. When nearly set, spoon 1/2 cup of sausage-rice mixture over one side of eggs; fold in half and press down lightly for about 30 seconds. Remove and keep warm in the preheated warm o...
Post a Comment
Read more